Chocolate Hazelnut Biscotti
Chocolate Hazelnut Biscotti
Ingredients
For the Biscotti Dough
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole hazelnuts, toasted and skins removed
- 1/2 cup chocolate chips
For the Chocolate Dip
- 4 ounces semi-sweet chocolate, chopped
- 1/2 teaspoon coconut oil, (optional, for smoother melting)
Instructions
- 1
Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
⏱️ 3 min
- 3
In a large mixing bowl, crack the two large eggs. Add the granulated sugar and light brown sugar. Whisk until smooth and well combined, about 2-3 minutes.
⏱️ 3 min
- 4
Stir in the vanilla extract into the wet ingredients.
⏱️ 1 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until a thick, dark chocolate-colored dough forms. Be careful not to overmix.
⏱️ 5 min
- 6
Fold in the toasted hazelnuts and chocolate chips until evenly distributed throughout the dough.
⏱️ 3 min
- 7
Divide the dough in half. On the prepared baking sheet, shape each half into a log, approximately 10-12 inches long and 2-3 inches wide. Flatten the logs slightly.
⏱️ 5 min
- 8
Bake the logs for 25 minutes, or until firm to the touch. Remove from the oven and let cool on the baking sheet for 10-15 minutes.
⏱️ 25 min•🌡️ 350
- 9
Reduce oven temperature to 300°F (150°C).
⏱️ 1 min•🌡️ 300
- 10
Carefully transfer the slightly cooled logs to a cutting board. Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces.
⏱️ 5 min
- 11
Arrange the sliced biscotti cut-side down back on the baking sheet. Return to the oven and bake for another 15 minutes, flipping them halfway through, until dry and crisp.
⏱️ 15 min•🌡️ 300
- 12
Remove biscotti from the oven and transfer to a wire rack to cool completely.
⏱️ 15 min
- 13
Once biscotti are completely cool, melt the semi-sweet chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. If desired, stir in the coconut oil for a smoother consistency.
⏱️ 3 min
- 14
Dip one end of each biscotti into the melted chocolate. Place on parchment paper to set. Allow chocolate to harden before serving or storing.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Hazelnut Biscotti
Ingredients
For the Biscotti Dough
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole hazelnuts, toasted and skins removed
- 1/2 cup chocolate chips
For the Chocolate Dip
- 4 ounces semi-sweet chocolate, chopped
- 1/2 teaspoon coconut oil, (optional, for smoother melting)
Instructions
- 1
Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
⏱️ 3 min - 3
In a large mixing bowl, crack the two large eggs. Add the granulated sugar and light brown sugar. Whisk until smooth and well combined, about 2-3 minutes.
⏱️ 3 min - 4
Stir in the vanilla extract into the wet ingredients.
⏱️ 1 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until a thick, dark chocolate-colored dough forms. Be careful not to overmix.
⏱️ 5 min - 6
Fold in the toasted hazelnuts and chocolate chips until evenly distributed throughout the dough.
⏱️ 3 min - 7
Divide the dough in half. On the prepared baking sheet, shape each half into a log, approximately 10-12 inches long and 2-3 inches wide. Flatten the logs slightly.
⏱️ 5 min - 8
Bake the logs for 25 minutes, or until firm to the touch. Remove from the oven and let cool on the baking sheet for 10-15 minutes.
⏱️ 25 min•🌡️ 350 - 9
Reduce oven temperature to 300°F (150°C).
⏱️ 1 min•🌡️ 300 - 10
Carefully transfer the slightly cooled logs to a cutting board. Using a serrated knife, slice the logs diagonally into 1/2-inch thick pieces.
⏱️ 5 min - 11
Arrange the sliced biscotti cut-side down back on the baking sheet. Return to the oven and bake for another 15 minutes, flipping them halfway through, until dry and crisp.
⏱️ 15 min•🌡️ 300 - 12
Remove biscotti from the oven and transfer to a wire rack to cool completely.
⏱️ 15 min - 13
Once biscotti are completely cool, melt the semi-sweet chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. If desired, stir in the coconut oil for a smoother consistency.
⏱️ 3 min - 14
Dip one end of each biscotti into the melted chocolate. Place on parchment paper to set. Allow chocolate to harden before serving or storing.
⏱️ 5 min